Sous vide

jonumberone · 12-26-2015, 10:39 AM

Looks good, Vin.
Did you carve it with a chainsaw? I hope you asked Santa for a knife sharpener.

Did a rack of pork for Christmas dinner.
4 hours @ 138°
Finished exclusively with the new Searzall that was under the tree.
There's going to be a bit of a learning curve with the Searzall, but overall I was happy with the results of the sear
I used the same fresh garlic and rosemary seasoning I did on the other porkchop I posted here.
The finished product was spectacular.

12-26-2015, 10:39 AM	#11
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,491 Trading: (62)	Re: Sous vide Looks good, Vin. Did you carve it with a chainsaw? I hope you asked Santa for a knife sharpener. Did a rack of pork for Christmas dinner. 4 hours @ 138° Finished exclusively with the new Searzall that was under the tree. There's going to be a bit of a learning curve with the Searzall, but overall I was happy with the results of the sear I used the same fresh garlic and rosemary seasoning I did on the other porkchop I posted here. The finished product was spectacular. __________________ Sex junkie looking for a dealer